3/4 cup buttermilk
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Black pepper to taste
3 cups cooked elbow macaroni
1 pound lean, cooked ham, cut into 1/2-inch cubes
2 ribs celery, chopped
1/2 cup peas
1/2 cup chopped sweet pickles
1/2 cup chopped red bell pepper
2 scallions, chopped
Recipe adapted from Jean Anderson, "The American Century Cookbook"
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